Indian Take Away Lamb Passanda

For this dish use strips of lamb from the leg.

500 Grms Lamb flattened with a rolling pin or meat mallet until ¼ inch thick. Cut into wide strips


MARINADE
1 TBS ginger / garlic paste
1 tsp mint sauce
4 TBS plain yoghurt

2 TBS oil

1 tsp cumin powder
½ tsp turmeric
1 tsp salt
1 tsp paprika
1 tsp garam masala
200 ml of base gravy
1 TBS ground almonds
100 ml of single cream
1 TBS fresh coriander

METHOD

Cook the lamb in boiling water until done, 10-15 mins
Add hot meat to the marinade and leave for 2 – 4 hours

Heat the oil and add the gravy. Cook until bubbling.
Add the meat, marinade, Paprika, salt, cumin and turmeric.
Cook for 5 mins stirring often.
Turn down the heat and add the garam masala and cook for 1 minute
Add the Almonds cook for 1 minute
Stir in cream and fresh coriander and cook for a further minute
Serve.